Giovanna and Serena’s stylistic objective with the celebrated Annuziata vineyard is to 'represent a perfect picture of La Morra with its pure elegance, fruit, flowers and soft tannins.' Mission accomplished! Giovanna explains the location of this site is unique since it’s at a lower altitude and gets a lot of sunshine that ripens the fruit first and always allows for great approachability even when young, characterized by expressive aromatics and soft tannins. These grapes are grown on a south/southwest exposition at 250m average altitude and crafted in a classical Barolo way with destemmed fruit and a fermentation that lasts around three weeks. From there it then goes into large Slavonian oak vats for 18-20 months without any racking until bottling. Pulling the cork, it’s immediately impressive, with a sleek, cool fruit aroma accented by florals and spices. Undertones of eucalyptus and a whiff of spice also appear as the wine deepens, and the mouthfeel is velvety smooth without much drying tannin. It’s concentrated but lifted aromatically, and incredibly balanced and precise. Brandini’s version gives credence to the notion that this site is packs just as much elegance as La Morra’s other famed crus.